WHAT IS IT?
Ripe tomatoes, dehydrated into a light powder? What the heck would I use THAT for? Blends and rubs, for starters. From topping to plating, where you need a little tomato punch in a dry form, or a little red “wow,” tomato powder is your go-to! Tomatoes are a fruit, so we list them in both fruit, and veggie categories.
An intensified burst of tomato flavor, or color, can be used to pop up presentation, or tune up taste.
There are more than 1,400 cultivars of tomato, all over the world.
- Spanish Gazpacho
- Spanish Rice
- Barbecue Rubs
A FEW IMPROVISATIONAL RIFFS:
- Tomato-Cumin rubbed scallops
- Tomato Ice Cream – A Savory Amuse Bouche or appetizer
- Dust cacio e pepe (simple pasta, with a spoonful at the finish for a bit of tomato pop
- Added to bruschetta to intensify the tomato flavor
- Spicy peanut noodles
Tomato powder is a child of the freeze-drying age, which began in earnest in the late 1960s. Tomato powder is best for places where fresh tomatoes are hard to come by, or are being used in recipes where the moisture of either tomato sauce, or the far dryer tomato paste, would cause problems.
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